Risotto with Mushrooms
Total time: 45 minutes
Yields: 6 servings
Author: Lidia Bastianich
Source: https://lidiasitaly.com/recipes/risotto-with-mushrooms/
Ingredients
- 7 cups chicken stock
- 0.25 cup extra-virgin olive oil
- 1.5 cups shallots, thinly sliced (about 4 large shallots)
- 1.5 cups leeks, thinly sliced, white and light-green parts (about 2 medium leeks)
- 2 cups arborio rice, or other short-grain rice
- 1 cup dry white wine
- 1 kosher salt, plus more to taste
- 2 pounds mixed mushrooms, (white, cremini, shiitake, oyster, chanterelle, etc.), thickly sliced
- 0.25 cup fresh Italian parsley, chopped
- 0.5 cup grated Grana Padano
- 4 butter, cut into bits
Instructions
In a medium saucepan, heat the stock to a simmer; keep it hot. Add the olive oil to a large straight-sided skillet over medium heat.
When the oil is hot, add the shallots and leeks. Cook and stir, adjusting the heat so they don't color, until the leeks have wilted, about 5 minutes.
Add the rice, and stir to coat it in the oil. Toast the rice in the oil, stirring, until the edges of the kernels become translucent, about 2 minutes.
Add the wine, bring to a simmer, and cook until the wine is absorbed, about 3 minutes. Season with the salt, and add enough hot stock just to cover the rice, about 1 1/2; cups. Simmer gently, stirring, until almost all of the liquid is absorbed.
After the first addition of stock is absorbed, add the mushrooms and stir to incorporate. Continue adding ladlefuls of stock periodically until the rice is creamy but al dente, about 18 minutes from the time you added the wine. (You may not use all of the stock.)
Stir in the parsley. Remove the skillet from the heat, and whisk in the grated cheese. Drop in the butter, and mix well until the rice is creamy and smooth. Season with salt if necessary. Serve immediately.
In a medium saucepan, heat the stock to a simmer; keep it hot. Add the olive oil to a large straight-sided skillet over medium heat.
When the oil is hot, add the shallots and leeks. Cook and stir, adjusting the heat so they don't color, until the leeks have wilted, about 5 minutes.
Add the rice, and stir to coat it in the oil. Toast the rice in the oil, stirring, until the edges of the kernels become translucent, about 2 minutes.
Add the wine, bring to a simmer, and cook until the wine is absorbed, about 3 minutes. Season with the salt, and add enough hot stock just to cover the rice, about 1 1/2; cups. Simmer gently, stirring, until almost all of the liquid is absorbed.
After the first addition of stock is absorbed, add the mushrooms and stir to incorporate. Continue adding ladlefuls of stock periodically until the rice is creamy but al dente, about 18 minutes from the time you added the wine. (You may not use all of the stock.)
Stir in the parsley. Remove the skillet from the heat, and whisk in the grated cheese. Drop in the butter, and mix well until the rice is creamy and smooth. Season with salt if necessary. Serve immediately.
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